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–+ servings
A round apple zucchini cake lying on a cake stand. Fresh apples and zucchini are scattered around.

Apple Zucchini Cake

Olivia
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 1 hour
Total Time 2 hours 10 minutes
Servings 12 slices

Equipment

  • 1 (9-in.) springform pan

Ingredients
  

For the batter:

  • 1 medium zucchini
  • 2 apples
  • 1½ bananas
  • ½ cup margarine plus a little extra to grease the pan
  • ⅓ cup sugar
  • ½ tsp vanilla extract
  • 2½ cups almond flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 pinch nutmeg or to taste
  • ¼ tsp ground cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice

Instructions
 

  • Preheat your oven to 350°F and grease your springform pan.
  • Wash the zucchini and apples and grate them coarsely using a grater.
  • In a bowl, mash the bananas with a fork until smooth. Add the margarine, sugar, and vanilla extract. Beat with a hand mixer until creamy.
  • In a separate bowl, combine almond flour, baking powder, salt, nutmeg, and cinnamon.
  • Gradually add the dry ingredients to the banana-margarine mixture and mix until smooth.
  • Gently fold in the grated zucchini and apples.
  • Pour the batter into the prepared springform pan and smooth the surface.
  • Bake in the preheated oven for 50-55 minutes. Use a toothpick or skewer to test if the cake is cooked through. If it comes out clean, the cake is done.
  • Let the cake cool completely after baking.
  • Combine the powdered sugar with 1-2 tablespoons of lemon juice to make a smooth glaze. Spread the glaze evenly over the cooled cake and let it set. Enjoy!